Bengan Ka Raita - 2011

Bengan Ka Raita - 2011


Bengan Ka Raita - 2011 Bengan ka raita (brinjal raita) is one of the tempting dishes served in summer. This cold and fresh raita is served as a side dish but imparts great taste to meal.

Bengan Ka Raita - 2011 Ingredients:
• 3 Brinjals
• 1 cup fresh yoghurt
• Salt to taste
• 1/2 tsp Chilli powder
• 1/4 tsp Turmeric powder
• 1/4 tsp garam masala powder
• 1/2 tsp cumin powder
• 1 clove Garlic (crushed)
• 2 green chillies
• 2 tsp Oil
• 1 onion chopped
• 1 tomato chopped
• Coriander and mint leaves for garnish
Bengan Ka Raita - 2011 Method:

1. Smoke whole brinjal on fire or cook for two minutes in oven
2. Peel off the burnt skin and take out pulp using a spoon
3. Slightly ground the brinjal pulp in hand mortar
4. Beat the yoghurt in a bowl.
5. Add crushed garlic, all spices and brinjal pulp in yoghurt.
6. Make a combined sauce of green chillies, coriander and mint leaves and add it to the yoghurt also.
7. Add chopped onion and tomato to the yoghurt as well
8. Prepare a seasoning of oil and cumin seeds
9. Just before serving add the seasoning to the yoghurt
10.  Garnish with some coriander leaves.
11. Serve with rice or chapatis.

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